Mexican Quiches - Mini-sized

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 1/2 cup butter or 1/2 cup margarine, softened
• 3 ounces cream cheese, softened
• 1 cup all-purpose flour
• 4 ounces shredded monterey jack cheese or 4 ounces reduced-fat sharp cheddar cheese (1 cup)
• 1 (4 ounce) can green chilies, drained
• 1/2 cup egg substitute or 2 whole eggs
• 1/4 cup skim milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• crushed red pepper flakes

Recipe

• 1 preheat oven to 350 degrees.
• 2 crust: in a small bowl, cream the cream cheese and butter together; add flour and beat until moistened.
• 3 shape into 24 balls.
• 4 cover and chill about 1 hour.
• 5 press into bottom and a little way up the sides of pan.
• 6 filling: in each muffin section (use mini-muffin tins), sprinkle a rounded teaspoon of cheese on top of unbaked crust.
• 7 add 1/2 teaspoon of green chiles on top cheese.
• 8 in a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section.
• 9 if you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper.
• 10 bake for about 30-35 minutes until just slightly golden on top.
• 11 let stand 5 minutes before removing from pans.
• 12 serve warm, but also good at room temperature.